Chicken Macaroni Sopas

It's been 2 days that typhoon 'Maring' has been pouring all over Manila and other parts of Luzon. I hope everyone has found a safe shelter and some hot soup to keep you warm. Just wish to share this simple recipe that could warm you and your family in this cold weather.

This recipe is actually an inspiration from our cousin-in-law's family. It kept me warm this morning. :)

Ingredients:

1	tablespoon	Olive Oil
1	clove	Garlic, crushed and chopped
1/2	piece	Onion, peeled and chopped
1/2	piece	Carrots, peeled and chopped
1/2	tablespoon	Fish Sauce (Patis)
1/2	cup	Chicken, cooked and diced
1/2	cup	Ham, diced
1	cups	Macaroni, cooked
2	cups	Chicken Broth, defatted
1	tablespoon	Cornstarch, dissolved in 1 tbsp cold water
2	cups	Milk (Cowhead or Milk Magic would be great)
1/2	tsp	Salt
1/2	tsp	Ground Pepper
Procedure
1	Heat olive oil in a big saucepan. Saute garlic and onions until translucent. Add the carrots and season with patis. Cook for 5 minutes
2	Add the chicken, ham, macaroni and chicken broth and simmer for another 5 minutes
3	Add cornstarch mixture to thicken the broth and stir for about 5 mintues until thick.
4	Add milk, salt and pepper, stir until well heated and adjust seasoning according to taste.
5	Serve HOT

Serves 4

Ossobuco alla Milanese

It looked pretty much complicated as I was reading through several recipes, but once you get on it! It's just easy. It was my patience that I had to work with since it takes hours to get a good bite into this meat. 

Ingredients

1	cup	White Onions, finely chopped
1	cup	Carrots, finely chopped
1	cup	Celery, finely chopped
1/4	cup	Olive Oil
2	teaspoon	Garlic, finely chopped
1	piece	lemon peel strips (from 1 lemon)
1/2	cup	Olive Oil
4	piece	Veal Shanks, cut into 3/4 inch thickness
3/4	cups	All Purpose Flour
4	cups	Beef Broth
750	ml	Tomato Basil Sauce
1/4	teaspoon	Dried Thyme
2	pieces	Fresh Basil
2	pieces	Bay Leaf or Laurel Leaves
3	sprigs	Parsley
		Salt and Pepper
4	pieces	Potatoes, boiled and peeled
4	tablespoon	Philadelphia Cream Cheese
1	cup	Milk
2	tablespoon	Basil Leaves, chopped
		Salt and Pepper

Procedure

1 Preheat the Oven to 350 Degrees Fahrenheit (175 Celcius)
2 Pat dry all the veal/beef shanks with a clean towel.
3 Choose a heavy casserole that can hold the veal pieces later in a single layer. Put in the first portion of olive oil, onion, carrot, celery. Cook over medium heat for 10 minutes to soften the vegetables. Add the garlic and lemon peel slices to end and remove from heat.
4 Heat Olive Oil in a skillet over medium high heat. When the oil is quite hot, Dredge and brown the veal on all sides one by one or how many pieces can fit comfortably into your skillet without cramping the meat. Stand the veal pieces side by side on top of the vegetables in the casserole.
5 Simmer the broth in a pan and pour into the casserole. Add the tomato basil sauce, thyme, basil, bay leaves, parsley, pepper and salt. The broth should cover the veal pieces. If it does not, add more broth.
6 Bring the contents of the casserole to a simmer on top of the stove. Cover tightly and put into the preheated oven. Cook for about 3 hours, carefully turning and basting the beal every hour. When done, they should be very tender when pricked with fork, and their sauce should be dense and creamy.
7 While waiting for the shank to cook, make the mashed potato to accompany the meat.
8 Put in the cooked potato, cream cheese, milk and basil chiffonade into a food processor.
9 Season to taste. Set aside.
10 Top mashed potato with pieces of veal and pour sauce over and serve piping hot.

Cooking tips and alternatives!
You have to put the shank into the skillet to brown as soon as You have dipped it in flour, otherwise the flour may dampen and the meat wont brown properly.                                                                         If the casseroles runs out of liquid while still cooking, you may add more broth or water.                    If the sauce is too thin and the veal is done, remove the meat to a platter, placed the uncovered casserole on top of the stove and over high heat boil the sauce until it thickens.

It's a comfort food i must say!!! Thanks to patience, it came out to its desired tenderness :) 

Baked Prawns with Mozarella Cheese Overload

Save the Mozarella! The mozarella almost went to the freezer if i did not promise to cook it by today! So i saved some of my jumbo prawns and made use of all my mozarella... a simple dish to make a perfect dinner :) I was so happy that my sister Eunice could join us for dinner when i cooked this up!

Ingredients:

8 pcs.  Jumbo prawns (butterflied - use scissors to cut shell from head to tail and use knife to cut the prawns until fully open. do not cut through the other side.) * If you're wondering which side to cut, cut the top part (where the eyes are and where you actually devein your prawns)



1 pc.   Red Bell Pepper (diced)
1/2 cup Basil Leaves (chiffonade - leaves piled up and rolled ... then sliced into thin strips)
1/2 cup olive oil
1 tbsp   garlic (minced)
1 1/2 cup mozarella (or more if u like)
Salt and Pepper

Procedure:

1. Preheat oven to 200 degrees Celsius
2. In a bowl, mix together red bell pepper, basil leaves, garlic, olive oil and season with salt and pepper.
3. Oil a baking sheet / pan and line up your prawns wide open
4. Top each prawn with your mixture from head to tail. Making sure you get to distribute evenly the colors to make your prawns pretty after baking :)
5. Top each prawns with mozarella - cover with almost nothing else seen but your cheese
6. Drizzle each prawn with olive oil
7. Put in the oven for 10 - 12 minutes. Serve pretty and hot!

** You can use your toasters! Just 10 minutes and you got a yummy colorful dish right there! The secret is just good prawns and lots of mozarella ;) Enjoy

Prawns, Tomato and Fresh Basil Pasta

Weeee!!! Prawns. Get the biggest size that can fit your budget! It's like eating a big gem when not overcooked. The crunch just makes you smile! It's my favorite meat on pasta. So i cooked a 7 hour brisket and of course a prawn dish to make me even happier! Beef for Steve, Prawns for me! But since it was so good, Steve ate a good number of prawn pieces too! hahah! <3

Ingredients:
12 pcs.   Large Prawns
4 tbsp    Olive oil
1 tbsp    Garlic (minced)
1 can (14 oz)    Diced tomatoes in Juice
36 pcs    Cherry Tomatoes (cut into halves)
1 cup     Grated Mozarella
200 grams Linguine
1 1/2 cup  fresh basil (cut into small pieces)
Rock Salt and Ground Pepper

Procedure:
1. In a large pot of boiling water, cook the pasta until al dente.  Drain and retain the pasta in the pot. Set aside. (Do remember to put in some salt and oil into the water before putting in the pasta)
2. Season the shrimp with salt and pepper.
3. In a large skillet, heat olive oil over high heat. Saute the garlic until just brown. Add the shrimp until opaque on all sides, about 3 minutes (make sure not to overcook). Remove the shrimp into a plate or bowl. Set aside. (retain the oil and the garlic in the pan.)
4. To make the sauce: To the same skillet, add the diced tomatoes with its juice. Add the mozarella and 2 cups water and bring to a boil.
5. Reduce the heat and simmer until the tomatoes have softened. This will take about 15 minutes. Stir occasionally.
6. Remove the pan from the heat and mix in the cherry tomatoes, basil and prawns.
7. Pour the sauce into the pasta and toss. Season with salt and pepper.
8. Garnish with basil on top and Serve!

Yummy!!! <3

Strawberry & Onion Marmalade Beef Tapas

Wow! Just got a little bored at home, opened the freezer and the ref and found a new treasure dish. I had a bottle of Onion Balsamic Marmalade by Whisk (which i got as a treat from my friend Cheryl) , Strawberry Jam and freshly bought beef cuts!

Ingredients:
1/2 kilo  Beef Sirloin, thinly sliced
5 tbsp    Onion Balsamic Marmalade by Whisk
5 tbsp    Strawberry Jam
2 Tbsp   Sesame Oil
3 Tbsp   Olive Oil
Procedure:
1. In a bowl, mix together the beef sirloin, onion balsamic marmalade, strawberry jam and sesame oil. Marinate for atleast 12 hours.
2. In a pan, place 2 cups of water to boil.
3. Add the marinated beef and let the water evaporate in medium-high heat.
4, When the water has completely evaporated, add 3 Tbsp of olive oil and pan-fry the tapa until done.
5. To Serve: Rice + Fried Eggs (cooked to your liking) + Strawberry & Onion Marmalade Beef Tapas!

Just perfect for that craving tooth - something meaty and sweet! Sweet and Simple! Enjoy! :)

Pesco Basil Pasta

Whoopsieee! I have a lunch meeting in a bit and I want to prepare something healthy on my own but I still have work to finish... So think think. Make use of my fresh ingredients available here in the kitchen that's quick and easy to prepare and voila! Here goes our Pesco Basil Pasta!

Ingredients

150 grams         Tagliatelle or Fettucine

250 grams         Dory fish fillet (diced into ¾ x ¾ inch)

250 ml               Tomato Basil Sauce (Cirio) – available in Santis Delicatessen

2 tbsp                Olive oil

1 tbsp                Garlic (minced)

2 tbsp                Basil Leaves (chiffonade)

1/2 tbsp             Cream cheese (optional)

Salt and pepper to taste

Parmesan (to Garnish)

Procedure

1.       Boil water and put salt and oil. Throw in Pasta for 10-12 minutes or until al dente.

2.       In a pan, sauté garlic in olive oil.

3.       Sauté fish fillet very quickly and place in the tomato basil sauce.

4.       Put in  basil leaves and cream cheese

5.       Season with salt and pepper

6.       Potion the pasta into individual plate and top with sauce and garnish with parmesan!

7.       Voila! Quick ‘n Nice Fresh Pasta to Serve and Enjoy! 

Serves 2-3

Tips:

Check out this site to learn how to do the basil leaves’ ‘chiffonade’:  

http://veganyumyum.com/2007/01/how-to-chiffonade-basil/

Baked Soju Basil Chicken

Happy Valor Day! Spending the day with the family at home with just a few options on the freezer to cook since we'll only do market day by tomorrow. So, i've got a whole chicken and was wondering what i can do with it. Thought of doing a home-made baked chicken and browsed through some option from my cook book. I got to a chinese recipe but the recipe needed white wine and green onions... but I dont have them on the shelf! Luckily, I have soju - which might give me a new flavor! and I can make some use of all the basil plants we have here so i got some basil leaves (really fresh - straight from the plant box). If you want to grow your own basil leaves, I just asked my first root of basil from the market - the market guy happily gave me some basil roots when I asked and now I have lots of them here at home! Maybe I can share you some also! So, here's to our BAKED SOJU BASIL CHICKEN! Cheers! ... a perfect dish to celebrate valor day!

Ingredients

1 pc          whole chicken (1.2 - 1.5 kilos)

Seasonings:
3 tbsp      fresh basil leaves (chopped)
3 slices     ginger (minced)
2 tbsp      soju (korean distilled beverage)
1 tbsp      salt
1 tbsp      black peppercons
1 tbsp      olive oil

Procedure:
1.) Clean chicken thoroughly, rinse several times and then wipe/pat it dry. Pierce the thick part of chicken with a fork, such as legs and breast.
2.) Mix together the seasoning (chopped fresh basil leaves, minced ginger, soju, salt, black peppercorns and olive oil)
3.) Rub the seasoning all over the chicken and marinate for 6 hours. Stuff the seasoning into the belly cavity.
4.) Preheat the oven to 200 degrees celsius, place chicken on a tray and cover with foil. Put to oven and bake for 30 mins, then turn the chicken over and bake for another 30 mins. Increase the temperature to 250 degrees celsius and place the chicken with breast side up brushed with some olive oil to color the chicken) and bake for another 15-20 minutes.
5.) Garnish with some fresh basil leaves and Serve!

Cheers and Enjoy! :)


Procedure w/ Photos:

1.) Clean chicken thoroughly, rinse several times and then wipe/pat it dry. Pierce the thick part of chicken with a fork, such as legs and breast.

2.) Mix together the seasoning (chopped fresh basil leaves, minced ginger, soju, salt, black peppercorns and olive oil)

3.) Rub the seasoning all over the chicken and marinate for 6 hours. Stuff the seasoning into the belly cavity.

4.) Preheat the oven to 200 degrees celsius, place chicken on a tray and cover with foil. Put to oven and bake for 30 mins, then turn the chicken over and bake for another 30 mins. Increase the temperature to 250 degrees celsius and place the chicken with breast side up brushed with some olive oil to color the chicken) and bake for another 15-20 minutes.

5.) Garnish with some fresh basil leaves and Serve!

You can opt to drink the rest of your soju bottle with this now!

Cheers and Enjoy! :)

Dory Fillet in Lemon Thyme

This is an easy recipe you can prepare during the holy week :) You can also try it with pangasius steak cuts - which is the same meat as your dory fillets.

Ingredients:
1 kilo      Cream Dory Fillet (approx 3 fillets)
1/2 cup   Olive oil
2 pcs.      Lemon
4 tbsp      Thyme (dried) - available in McCormick or 6 Tbsp of Fresh Thyme

Procedure
1.  Preheat the oven to 425 degrees fahrenheit. Season the fish on both sides with a pinch of salt and pepper. Heat one fourth of the olive in a skillet, preferrably non-stick, and cook the fish fillets over mediujm heat briefly on both sides - remove it as soon as the out part turns white.
2. Transfer the fish into an oven proof dish. Cut one lemon into wafer thin slices. Squeeze the juice of the other lemon on the fish. Place  the wafer thin lemon slices on top of the fish and bake for 15 to 20 minutes.
3. While waiting for the fish to be cooked, heat the remaining olive oil in the skillet and add the thyme and a little seasoning. Turn off heat and set aside.
4. Tranfer the cooked fish to plates and pour the cooking juices into the herb oil. Heat in low fire for a few seconds then pour th herb oil over the fish. Serve Immediately.

Enjoy it while it's hot and the texture of the fish is at its best! :)

Stir-Fry Minced Chicken with Cashew

A chicken breast recipe you can cook in a simple kitchen outside your home with just pots, pans and stove! My friend – Ria B. (Events & Marketing Specialist) – is travelling with her family to Baguio this weekend and requested for a chicken breast easy recipe idea which she can cook for her family to enjoy! You can also send in your requests with your specifications through eleonorgo@gmail.com! We can craft a menu together for your next get together J Hope to hear to from you.

Ingredients:

500 grams            Chicken Breast (Boneless and Skinless, diced into 2cm pcs)

4 tbsp                    olive oil

2/3 cups                Cashew Nuts (Cooked and Ready to Eat)

½ pc.                      Green bell pepper, diced by 2cm

½ pc                      red bell pepper, diced by 2 cm

2stalks                   green onions, cut into 2 cm length

6-8 slices              gingers, cut into 2 cm length

Marinade

1 tbsp                   soy sauce

2 tbsp                   water

½ tbsp.                 cornstarch

Seasoning

1 tbsp                   soy sauce

½ tbsp.                 wine (optional)

½ tsp                     sugar

¼ tsp                     vinegar

3 tbsp                   water

Few drops of sesame oil

Procedure;

1.)    Mix ingredients for the marinade

2.)    Marinate Chicken for atleast 30 mins

3.)    Heat olive oil and stir-fry ginger slices and green onions. When fragrant, add green and red bell pepper, stir-fry for awhile.

4.)    Stir-Fry chicken until it turns just white and add in seasonings, soy sauce, wine, sugar, vinegar, 3 tbsp water and few drops of sesame oil.

5.)    Add in Cashew Nuts and Stir-fry over high heat until thoroughly mixed. Serve Hot! J

Serves 4

Paella Ala L (Version 1)

This recipe was inspired by Paella ala Majorcana from my recipe book from CACs (where i took up Basics in Cooking and Baking) and made several changes according to the availability of ingredients from the grocery and my own gut feel!!! It was a merry merry merry Christmas eve since I got to appreciate my own cooking. 1st try and i can say that it was a success. I was so afraid of cooking up Paella before and with courage i plunged on to try it this Christmas.... and with love, i shared it with my family. :)

So I'm sharing my experience with you with this recipe.

Ingredients:

Meat / Seafood

1/4 k pork menudo cut

1/4 k chicken thigh with skin (cut into 4 per piece)

3 pcs Chinese Chorizo Sausage (sliced diagonally)

2 pcs. Pusit / Squid (big)

12 pcs. Shrimps

Vegetables

1 pc. garlic (chopped)

2 pcs. onion (chopped)

2 pcs. red bell pepper (diced into 8 per piece)

Others

1 cup olive oil

1 pack (about 1 teaspoon) saffron

4 cups uncooked rice

1 tsp. cayenne pepper

2 liters chicken broth (2 pcs. knorr chicken cubes in 2 liters water)

1/2 cup green peas (boiled)

2 pcs. hard boiled eggs

Instruction:

1. Heat 1/4 cup olive oil. Saute garlic until gold brown and saute the Shrimp and Pusit until half cooked and mix in the red bell peppers. Season with salt and pepper. Set aside in a bowl.

2. Using the same skillet, heat 1/4 cup olive oil. Saute the half of the onion until translucent.

3. Saute in the meat and chicken until cooked (about 8-10 minutes). Season with salt and pepper, cayenne pepper and the saffron. Set aside together with the seafood in a bowl.

4. In the same skillet or paellera (if you have one), heat remaining olive oil (1/2 cup). Saute onion until translucent. Saute the Chinese chorizo sausages. Place in 4 cups of rice and make sure that all the grain are well coated with oil. Pour in the chicken broth by cup. 1 cup at a time while constantly stirring the rice. Make sure that there is just enough stock to cook the rice at one time. You will have to pour in the stock in 6 batches as you patiently wait for the rice to cook. Turn off the heat.

5. Mix in the seafood and meat with the rice and place it in a oven safe plate or you can use the paellera (if you're using one).

6. Bake in the over for 50-60 minutes at 350-450 temperature.

7. Top the paella with green peas and egg before serving. :)

Too bad, it didnt make it to anyone's camera. Next time! :)

Thank you to my sisters - Elyse, Ernaline, Eunice - and helper - Jovie and my mom and dad for appreciating the food! Eda, I'll cook up for you some time. Wish you were here for Christmas.